Scialatielli alla Siciliana
This pasta recipe brings together fresh pasta, eggplant, cherry tomatoes and mozzarella in a true Sicilian style. The recipe is finished torn basil leaves, and a drizzle of extra-virgin olive oil.
Serves 6 to 8.
- 700 grams Semolina Flour
- 300 grams Flour
- 5 Eggs
- 100 milliliters Milk
- Salt (to taste)
- Extra Virgin Olive Oil (as needed)
- 2 Eggplants (cubed)
- 250 milliliters Tomato Sauce
- Salt (to taste)
- 100 grams Mozzarella Cheese (cubed)
- Preparing the pasta
Mix together semolina flour, flour, eggs, milk and salt. Knead well. Let the dough sit for ½ hour to an hour. The longer you let dough rest, the better.
Roll out the dough by hand or with a pasta machine to about¼inch thick sheets. Cut the pasta by hand with a knife into shoelace-like pieces.
- Preparing the sauce & cooking the pasta
For the sauce, sauté eggplant in olive oil until all the water has evaporated (about 8-10 minutes). Add tomato sauce and a pinch of salt, to taste.
Cook Scialatielli in a pot of boiling salted water until al dente. Drain pasta and add the Scialatielli into the eggplant/tomato sauce.
Add Mozzarella cheese, and sauté over low heat until the Mozzarella is melted. Serve with fresh basil and grated Parmigiano Reggiano, as desired.